Description

This Fresh Southern Peach Cobbler is a classic, comforting dessert featuring juicy, thinly sliced peaches baked with a sweet, cinnamon-spiced topping. The peaches are tossed with sugar, spices, and lemon juice to enhance their natural sweetness, then baked until bubbly beneath a golden, buttery biscuit-like crust. Perfect for showcasing in-season fresh peaches with a tender, crumbly topping that’s both sweet and slightly spiced.

Ingredients

Units Scale

Peach Filling

8 fresh peaches - peeled, pitted, and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Cobbler Topping

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Topping Garnish

3 tablespoons white sugar
1 teaspoon ground cinnamon

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Instructions

Prepare Ingredients: Gather all ingredients, peel, pit, and slice the peaches into thin wedges for even cooking and flavor absorption.
Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crisp topping and bubbling fruit.
Mix Peach Filling: In a large bowl, combine the peaches with 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss carefully to coat the peaches evenly. The cornstarch helps thicken the juices during baking.
Bake Peaches: Pour the peach mixture into a 2-quart baking dish and bake in the preheated oven for 10 minutes to start softening the fruit and releasing juices.
Prepare Cobbler Topping: While the peaches bake, mix together the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Cut in the butter with fingertips or a pastry blender until mixture resembles coarse crumbs.
Add Water to Topping: Stir in boiling water just until combined to form a soft, sticky batter.
Add Topping to Peaches: Remove the baking dish with peaches from the oven and drop spoonfuls of the topping batter evenly over the hot peach filling, allowing steam to escape and the topping to bake properly.
Sprinkle Cinnamon Sugar: In a small bowl, mix 3 tablespoons white sugar with 1 teaspoon cinnamon and sprinkle evenly over the top of the cobbler for a sweet, spicy crust.
Bake Until Golden: Return the cobbler to the oven and bake until the topping turns golden brown, about 30 minutes. This creates a crisp, buttery topping that contrasts nicely with the soft peach filling.

Notes

You can freeze an unbaked peach cobbler for up to three months; bake it directly from the freezer for best results.
Freestone peaches, such as Babcock variety, are preferable for easier peeling and better texture.
Use cornstarch to prevent the cobbler from becoming too runny by thickening the peach juices.
If you prefer a thicker filling, baking the cobbler a bit longer or dropping spoonfuls (versus spreading) helps maintain a better texture and prevents sogginess.

Nutrition

Serving Size: 1/4 of cobbler
Calories: 350
Sugar: 38g
Sodium: 250mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg